Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons
- 2 cups Potatoes diced small
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper seeded and diced
- 6 oz Italian sausage link
- 1 tbsp White vinegar
- 8 Eggs
- 4 Sourdough bread (or bread of your choice)
- 1 White peach pitted and sliced (Check the Fruit guide to substitute seasonal fruits)
- 1 tsp Scallions chopped
Instructions
- Heat a nonstick pan over medium heat. Once hot, add the oil, potatoes, paprika, and garlic powder. Season with salt and pepper, cook until they start to become tender, about 5 - 6 minutes. Then add in the onion and peppers. Remove the sausage from the casing and pull the meat apart into small pieces with your fingers and place into the pan. Saute until the potatoes are tender and the sausage is no longer pink and cooked through.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper and drizzle with oil (if desired).
- Serve the hash with eggs, toast, and peach. Garnish with scallions.
Nutrition
Calories: 424kcal | Carbohydrates: 22g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 358mg | Sodium: 542mg | Potassium: 406mg | Fiber: 2g | Sugar: 7g | Vitamin A: 811IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 3mg
Sausage Potato Hash and Eggs
Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons
- 2 cups Potatoes diced small
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper seeded and diced
- 6 oz Italian sausage link
- 1 tbsp White vinegar
- 8 Eggs
- 4 Sourdough bread (or bread of your choice)
- 1 White peach pitted and sliced (Check the Fruit guide to substitute seasonal fruits)
- 1 tsp Scallions chopped
Instructions
- Heat a nonstick pan over medium heat. Once hot, add the oil, potatoes, paprika, and garlic powder. Season with salt and pepper, cook until they start to become tender, about 5 - 6 minutes. Then add in the onion and peppers. Remove the sausage from the casing and pull the meat apart into small pieces with your fingers and place into the pan. Saute until the potatoes are tender and the sausage is no longer pink and cooked through.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper and drizzle with oil (if desired).
- Serve the hash with eggs, toast, and peach. Garnish with scallions.
Nutrition
Calories: 424kcalCarbohydrates: 22gProtein: 21gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 358mgSodium: 542mgPotassium: 406mgFiber: 2gSugar: 7gVitamin A: 811IUVitamin C: 11mgCalcium: 101mgIron: 3mg
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